Peach Pecan Croissant Bake


Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: 35–40 minutes
Servings: 6-12
Category: Breakfast

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Notes After Making

  • Half per person plus sausage and sunny side up egg was the perfect amount. 

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Ingredients

Pecan Cream (Frangipane-Style)

  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (150g) brown sugar
  • 1½ large eggs (about 85g beaten egg)
  • 1½ teaspoons vanilla extract
  • 1⅛ cups (113g) finely chopped pecans
  • 3 tablespoons (24g) all-purpose flour
  • Pinch of salt

Bourbon Syrup

  • 6 tablespoons (120g) maple syrup (or 6 T (75g) brown sugar mixed with 3 T (45g) water
  • 3 tablespoons (45ml) bourbon or amaretto
  • ¾ teaspoon vanilla extract
  • Pinch of salt

Assembly

  • 6 large day-old croissants, sliced in half (Costco or Sam’s Club great value)
  • ¾ cup (about 240g) peach jam
  • ¾ cup (about 83g) chopped pecans, for topping
  • Powdered sugar, for finishing, optional 

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Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Warm the maple syrup in a small saucepan until hot but not boiling. Stir in the bourbon, vanilla extract, and salt. Pour the syrup into a shallow bowl for dipping.
  3. Beat the softened butter and brown sugar together until light and fluffy.
  4. Beat the egg in a small bowl until well combined. Measure out 85g (approximately 1½ large eggs) and add it to the butter mixture along with the vanilla extract. Mix well.
  5. Stir in the finely chopped pecans, flour, and salt until smooth.
  6. Working one at a time, lightly dip each croissant half, cut side down, into the warm bourbon syrup. The croissants should be moistened but not soaked.
  7. Arrange the bottom halves of the croissants on the prepared baking sheet, cut side up.
  8. Spread each bottom half with a layer of pecan cream. Add a spoonful of peach jam and place the top halves over the filling.
  9. Spread additional pecan cream over the tops and sprinkle with the chopped pecans.
  10. Bake for 15–20 minutes, until golden, crisp around the edges, and the filling is set.
  11. Allow the croissants to cool slightly. Dust generously with powdered sugar before serving.

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Jessica’s Notes

Best Served With:

  • Fresh peaches or berries
  • Crispy bacon
  • Breakfast sausage
  • Eggs
  • Vanilla Greek yogurt
  • Fresh fruit salad
  • Coffee or espresso

Prep Ahead:

  • Make the pecan cream up to 2 days in advance and refrigerate.
  • Prepare the bourbon syrup several days ahead and refrigerate.
  • Day-old croissants work best because they absorb the syrup without becoming soggy.
  • Assemble just before baking for the crispiest texture.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

  • Reheat in a 350°F oven until warmed through, reaching an internal temperature of 150–165°F.
  • For the best texture, avoid microwaving, which can make the croissants soft.

Freezer-Friendly:

  • Freeze baked croissants for up to 2 months.
  • Reheat from frozen in a 325°F oven until warmed through and crisp.

Variations:

  • Substitute apricot or raspberry preserves for the peach jam.
  • Use almonds instead of pecans for a traditional frangipane flavor.
  • Omit the bourbon and replace it with orange juice or apple cider for a non-alcoholic version.
  • Add cinnamon or nutmeg to the pecan cream.
  • Drizzle with maple glaze after baking for a sweeter finish.

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